2 large boneless, skinless chicken breasts
1 teaspoon kosher salt
¼ teaspoon freshly ground black pepper
2 large eggs
2 tablespoons milk
1 cup all-purpose flour (if gluten-free, use Cup4Cup flour)
1 cup vegetable oil
Cut each chicken breast crosswise on an angle into 10 strips. Season the strips with the salt and pepper. Set aside.
Beat the eggs and milk together until the striations are gone, then pour them into a shallow, rimmed dish. Put the flour in a separate shallow, rimmed dish.
One by one, thoroughly cover each chicken strip in flour, then dredge in the egg, then remove and gently drop into the flour, covering thoroughly. Handling each chicken finger as minimally as possible, shake off any excess flour and set aside on a plate.
In a medium skillet over high heat, heat the vegetable oil until hot but not smoking (you can test with a corner of the chicken to see if it audibly sizzles). Reduce the heat to medium-high. Working in batches, Fry the chicken strips in the hot oil until golden brown, about 2 to 3 minutes, flipping them halfway through. Transfer to a tea towel-lined plate to drain. Repeat to cook the remaining chicken strips. Serve.
- You can prep by cutting the chicken in the morning, lightly seasoning with salt and pepper and putting it in fridge. And you can change them up by using fish rather than chicken.
- Grain-free flours are different than regular, all-purpose flours and can burn quicker. S0 figuring out the right oil temperature is key in making this recipe a success.
- When frying the chicken fingers, don’t overcrowd your pan. If you do start with several in your pan at once, turn the temperature up, as the oil will cool down quicker when you start with more in the pan.
- For anyone allergic to nuts, use coconut flour instead, and vice versa.
- If you want perfect chicken fingers, change your oil in-between every batch.